Vegan Plantain Bread

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Vegan Plantain Bread

Amazing vegan plantain bread is so flavorful and easy to prepare. Fully ripe plantains give a naturally sweet taste to this plantain bread recipe. 

If you have never tried plantain bread then this recipe is for you, it is moist and delicious, the perfect dessert or snack. Other plantain recipes that are must-try are Baked Plantains, Mangu Recipe (Dominican Mashed Plantains), Air Fryer Jerked Plantain Chips.

Vegan Plantain Bread

This vegan plantain bread recipe is so easy to prepare, I basically substituted plantains for bananas in my favorite banana bread recipe. 

The bananas are processed in a food processor, then added to gluten-free flour, sugar, baking powder with spices. Almond milk, coconut oil, vanilla is added and mixed to form a batter. The plantain bread is baked to a perfect tender crumb. I enjoyed mine served with Vegan Pumpkin Caramel Sauce.

Plantain VS Banana

Plantains are related to bananas except that they are lower in sugar and starchier than bananas. Due to the starchier nature of plantains, they are usually eaten after being cooked, unlike bananas that are eaten raw when ripe.

Plantains are treated more like a vegetable and are mostly prepared as a side dish. They are traditionally prepared, fried, boiled, baked, My plantain bread recipe is one of the few times that it is served as a dessert.

How To Make Plantain Bread?

  1. Preheat oven 350 degrees F. Line a 9×5 loaf pan with parchment paper and lightly spray or brush with oil. Set aside.
  2. Peel plantains and roughly chop, place chopped plantains in a food processor with sugar, coconut oil, almond milk, vanilla. Process until combined.
  3. In a large bowl, mix gluten-free all-purpose flour, almond flour, baking powder, cinnamon, nutmeg, and salt. 
  4. Add plantain mixture and mix until fully incorporated.
  5. Scoop the batter into the prepared pan. 
  6. Bake for 60 – 75 minutes or until a fork inserted into the center comes out clean.

Other Amazing Vegan Bread Recipes

Best vegan plantain bread, easy recipe, amazing taste on a white patter

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Categories

Nutrition

(Per serving)
  • Energy: 250 kcal / 1045 kJ
  • Fat: 9 g
  • Protein: 3 g
  • Carbs: 41 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 1 h
  • Ready in: 1 h 10 min
For: 10 Servings

Ingredients

Instructions

  1. Preheat oven 350 degrees F. Line a 9x5 loaf pan with parchment paper and lightly spray or brush with oil. Set aside.
  2. Peel plantains and roughly chop, place chopped plantains in a food processor with sugar, coconut oil, almond milk, vanilla. Process until combined.
  3. In a large bowl, mix gluten-free all-purpose flour, almond flour, baking powder, cinnamon, nutmeg, and salt.  Add plantain mixture and mix until fully incorporated.
  4. Scoop the batter into the prepared pan. 
  5. Bake for 60 minutes or until a fork inserted into the center comes out clean
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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4 Comments
  1. Karla
    May 28, 2020

    Hi Michelle, I just discovered your site through Pinterest and I’m excited to tr your Jamaican Sweet Potato Pudding. I would like to try this recipe here too but can’t have almond milk. I’m wondering if you think coconut milk will be a good substitute? Also, do you think I could use coconut flour or a mixture of coconut and tapioca flour instead of the almond flour perhaps? Thank you for your recipes!

    • Michelle Blackwood, RN
      May 28, 2020

      Karla, I’m so happy you found my website, yes you can substitute the almond milk with coconut milk. For the sweet potato pudding a mixture of coconut flour and tapioca flour will work.

    • Simone
      October 21, 2020

      I don’t have any almond flour at the moment. Can I use all GF flour? Or sub the almond with oat flour?

  2. Barbara Lindsey
    May 3, 2020

    So easy to make and delicious, too!